1 tablespoon Dijon mustard
1 tablespoon reduced-fat mayonnaise
1/8 teaspoon garlic powder
1/2 California avocado -- optional
1 medium tomato
2 10-inch flour tortillas -- (wraps)
1/4 pound smoked deli turkey
4 slices provolone cheese
1/2 cup shredded carrots
1/2 cup alfalfa sprouts
In a small dish, stir together the mustard, mayonnaise and garlic powder. If using the avocado, cut it in half and twist to remove the seed. Reserve one half for another use. Cut the remaining half in half. Peel the skin away from the flesh. Cut each piece into 4 slices and set aside. Slice the unpeeled tomato and set aside.
Microwave the first tortilla for 30 seconds, uncovered, on high. Spread half the mustard mixture over the entire tortilla surface. In the center of the tortilla, leaving a 1/2-inch edge, place 2 slices of cheese and half each of the turkey, avocado (if using), tomato, carrots and sprouts. Fold in the sides and roll it up burrito-style.
Repeat the process to make the second sandwich.
Cut the sandwiches in half and wrap each half in foil. Serve at once or refrigerate until ready to serve.